Muir Glen Fire Roasted Diced Tomatoes and Cheese Fondue

Muir Glen Fire Roasted Diced Tomatoes & Cheese Fondue by Matt Dean Pettit

This is a great recipe for fall or winter. It's sure to warm you up!


Serves 4-6

  • 1 tbsp (15g) salted butter
  • 1 shallot, finely diced
  • 3 cloves garlic, finely diced
  • 1 cup (250ml) Muir Glen Fire Roasted Diced Tomatoes
  • 1/2 cup (125ml) White wine like Sauvignon Blanc
  • Or Chardonnay
  • 2 cups (500ml) Gruyère cheese, grated
  • 1 cup (250ml) aged cheddar cheese, grated
  • 1 tbsp (30g) cornstarch
  • 1 Ciabatta loaf, cut into 1" cubes to dip
  • Handful of crostini’s to dip
  • Very fresh veggies to dip


  • In a medium nonstick saucepan, melt the butter over medium heat. Add the shallot and garlic and cook until soft.
  • Add the Muir Glen Fire Roasted Diced Tomatoes and mix well.
  • Add the white wine Sauvignon Blanc and stir. 4. In a separate small saucepan, cook the cheeses and cornstarch over medium-low heat. Heat until fully melted and mixed. Add the butter-white wine mixture and heat through. Do not boil
  • Pour the cheese mixture into the hot fondue pot/ skillet, dip your bread, crostini’s, veggies and enjoy!


**If your cheese mixture is too thick, slowly stir in a little bit more Glen Muir Fire Roasted Diced Tomatoes until you reach your desired consistency.

** Set up the fondue pot with candles or burners underneath to begin to heating just as your fondue is ready for serving. If you don’t have a classic fondue pot kit simply use a cast iron skillet.